Stop in and get all of the fresh and local ingredients you need to make a meal just like this one 👌🏼

• Bone-in Pork Chops (1 per person)
• Spanglish Asadero Steak and Chop rub
• Olive oil
• 1 bag of Per Family Farms mini sweet peppers
• Urban Roots “Pee Wee” potatoes
• Grated Parmesan cheese
• Parsley

1. Pat your chops dry and season with olive oil and your choice of seasoning- we used Spanglish Asadero Steak and Chop rub
2. We recommend 2 zone grilling for thick cut pork chops (which means splitting the grill into direct/indirect heat zones. If you have a gas grill, split into low/high heat)
3. Sear your pork chops over direct/high heat on each side until you get a nice crust
4. Move the pork chops to the indirect/low heat side and allow meat to come up to your desired internal temperature
5. Remove the pork chops from the grill when they reach a minimum of 145° F internal temperature
6. Just like a steak, allow the chops to rest for a minimum of 15 mins before slicing (this allows the juices to redistribute within the chop)
7. Serve with your favorite sides, we decided to go with grilled peppers and buttery garlic parsley Parmesan potatoes